It's time for active preparation of dishes for the Easter table. Of course, one of the primary places on the table will be occupied by Easter eggs. It's best to dye them using food coloring: using onion skins, turmeric, spinach, red cabbage, and you can also use cherry juice. There are also ready-made food colorings in powder or tablet form.

To avoid mistakes and get beautiful Easter eggs without cracks and with rich color, pay attention to the following tips.

1. Natural dyes will show up best on a white egg, so use only eggs with white shells.

2. The surface of the eggs must be perfectly smooth. Make sure you have washed the eggs well before use.

3. Eggs should be at room temperature before being put to boil. To do this, take them out of the refrigerator in advance, otherwise they may crack during cooking.

4. In the solutions in which you cook or leave eggs for coloring, add a little vinegar or lemon juice, so the acid will help fix the color.

5. Wipe the colored eggs with a napkin moistened in vegetable oil to give them a shiny tint.